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This recipe is awesome, but is kind of like my lobster recipes in the sense that I cannot afford to make it all of the time, since asparagus is so expensive! I was lucky enough to go to Costco with my Mom this week though (I have the best Mom in the world!), which meant large quantities of asparagus. This soup was a hit among my friends this week, when the weather was well below zero for a few days. It is really good if you serve it with garlic bread!

Cream of Asparagus Soup

Serve 4

1 lb fresh asparagus (sliced)

2 cups chicken broth (fat-free, less-sodium)

1 tsp thyme

1 bay leaf

2 cloves garlic (minced)

1 tbsp flour (I am using a gluten-free blend for all of my cooking now!)

2 cups skim milk

1/2 tsp ground nutmeg

2 tsp butter

3/4 tsp salt

1 tsp lemon juice

Directions:

Combine the asparagus, broth, thyme, bay leaf, and garlic in a pot and bring to a boil.

Once boiling, reduce heat, cover, and let simmer for 10 minutes.

Remove the bay leaf, place the asparagus mixture in a blender and process until smooth.

Place the flour in a pot and gradually add the milk, stirring until blended.

Add the asparagus mixture and ground nutmeg to the milk and stir to combine.

Bring mixture to a boil, reduce the heat, and let simmer for 5 minutes (stirring constantly).

Remove the soup from the heat and add the butter, salt, and lemon juice.